Savory Overnight Breakfast Casserole for Easy Mornings
A warm, hearty overnight breakfast casserole filled with eggs, cheese, and sautéed vegetables, perfect for busy mornings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 2 cups milk
- 6 slices bread, cubed
- 1 cup shredded cheese
- 1–2 cups vegetables (bell peppers, spinach, mushrooms)
- Salt, pepper, and herbs to taste
Instructions
- Cube the bread and place it in a greased baking dish.
- Sauté chopped vegetables in olive oil until softened.
- Whisk together eggs and milk until frothy.
- Pour the egg mixture over the bread, then fold in the sautéed veggies and cheese.
- Season with salt, pepper, and herbs, mixing well.
- Cover and refrigerate overnight.
- Bake at 350°F (175°C) for 30-35 minutes until golden brown.
Notes
For a vegetarian version, omit meats and combine any vegetables you have on hand. Leftovers keep well in the fridge for 3-5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg